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This recipe reminds us of vintage cakes, made with traditional ingredients and in spectacular molds that may be within our reach. It is a sponge cake made with Greek yogurt and filled with delicious blueberries.
If you like spongy cakes, you should know that those made with yogurt will always leave that special touch that will make its formula never fail. In addition, to have a dose of antioxidants, some blueberries have been added to make this cake something more natural.
The glaze is also part of the finish of this cake, where with a little powdered sugar and some blueberries we have made a special cream with a purple tone and with a very sweet and special flavor. You will have your recipe and video below so you do not miss any detail.
Greek yogurt cake with blueberries
A spectacular sponge cake made with Greek yogurt and blueberries to create a great fluffiness. Its icing with sugar and blueberries will make it seem much juicier on the palate.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: breakfast
- Calories: 295
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Cake
- 200 g of wheat flour + 1 tablespoon
- 200 g of sugar
- 3 eggs
- 2 sweetened Greek yogurts (250 g)
- 125 ml of sunflower oil
- The zest of a lemon or a few drops of lemon extract
- A tablespoon of vanilla extract
- 15 g baking powder
- Half teaspoon of salt
- 75 g of blueberries
- A tablespoon of butter to grease the mold
Glazed
- 200 g of sugar
- 25 g of blueberries
- 2 tablespoons of milk
- Half a teaspoon of vanilla extract
Preparation
We heat the oven to 180 °. In our Thermomix glass we add 3 eggs, the 200 g of sugar, the 2 Greek yogurts, the 125 ml of sunflower oil, the lemon zest or the lemon extract and the tablespoon of vanilla extract. We mix it all up during 40 seconds at speed 3,5.
We add the 200 g of wheat flour, the half teaspoon of salt and the 15 g of baking powder. We mix 30 seconds at speed 3,5.
We wash the blueberries and pour them still wet into a bowl. We add a tablespoon of flour and mix so that they are wrapped in the flour. This will help us so that when we add it to the dough they do not go down to the bottom when it is baked.
We prepare a round mold with a hole in the middle. In my case I used an 18 cm x 9 cm high one and greased it with butter. We toss the dough without reaching the edge because then it has to grow in the oven. We add the blueberries and with a teaspoon we introduce them inside but up to half of the mass.
We put it in the oven in the medium-low part, with heat up and down and between 40 and 50 minutes. If during cooking we observe that the surface is browning too much, we can place a piece of aluminum foil. We will know that the cake is ready when we insert a needle and it comes out clean.
For the glaze we prepare our clean glass and add the 200 g of sugar. We are going to spray it and program it during 10 seconds at speed 7. We let it rest for a few seconds and we reprogram others 10 seconds at speed 7.
We add the 25 g of blueberries and we program again 10 seconds at speed 7. Finally we add the two tablespoons of milk and the half teaspoon of vanilla extract and program 5 seconds at speed 7.
With the cake made and unmold, we let it temper and we can add our glaze on top. We can taste the cake when it is totally cold.
